Turkey Cheeseburgers with Beer-B-Q Sauce on Pretzel Rolls

Aired August 27, 2014

Serves 6
For the Beer-B-Q Sauce:
1/2 tablespoon canola oil
2 slices bacon, finely chopped
1 small onion, finely chopped
2 large cloves garlic, finely chopped
3 tablespoons Worcestershire sauce, preferably Lea & Perrins
2 tablespoons apple cider vinegar, preferably Bragg
2 tablespoons (packed) light brown sugar
1 cup lager or pale ale
1 cup organic ketchup, such as Heinz
1 teaspoon coarse black pepper
For the Burgers:
2 1/4 pounds ground turkey
3 tablespoons spicy brown mustard
3 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh thyme
Salt and pepper
2 teaspoons EVOO – Extra Virgin Olive Oil
Sliced extra-sharp white cheddar
6 sandwich-size pretzel rolls
Kosher or other coarse salt, for sprinkling
Dill pickle slices, such as Vlasic Stackers
1 romaine heart, chopped
Thinly sliced red onion
Sliced beefsteak tomato

Preheat oven to 325°F.

In a small pot, heat the canola oil over medium-high. Add the bacon; cook until crisp, about 3 minutes. Add the onion and garlic; cook until softened, 5 minutes. Add the Worcestershire, vinegar and brown sugar; stir until the sugar dissolves. Add the beer; cook until the sauce is reduced to 1/4 cup, 3 to 4 minutes. Add the ketchup and pepper; reduce the heat to a low simmer.
In a large bowl, combine the turkey, mustard, parsley and thyme; season with salt and pepper. Form into 6 patties (thinner at the center for even cooking). In a large skillet, heat the EVOO over medium-high. Cook the patties, turning once, until cooked through, about 10 minutes. During the last few minutes of cooking, add the cheese; cover to melt. Baste the patties with the sauce.
While the patties are cooking, brush the tops of the rolls with water; sprinkle with kosher salt. Place on a baking sheet and bake until heated through, about 3 minutes, then split.
Divide the patties among the roll bottoms. Add pickles, lettuce, onion, tomato (seasoned with salt and pepper) and roll tops.

From Every Day with Rachael Ray, June 2014

Around the Web